Abstract
Simple SummaryAlmost all byproducts are a rich source of trace elements, whose levels/amounts are usually much higher in byproducts such as offal than in muscular tissues. Furthermore, the demand for offal is likely to increase with the rapidly growing population, because it can be commercially sold for human and animal nutrition and is economically advantageous (e.g., high profitability). Therefore, further research into consumer perception of offal consumption is needed, as well as investigations of the potential use of the nutrients contained in offal. Such studies will ensure a comprehensive presentation of the factors that affect the demand for offal.The aim of the study is to compare the content of nutrients, including selected macro- and micro-elements, in musculus semitendinosus and offal (liver, heart, kidneys, tongue, brain) derived from animals (calves, beef cattle, and lambs) that are fed and maintained in organic production conditions. The experimental material consisted of 60 animals: 20 calves, 20 beef cattle, and 20 lambs. This research was carried out using Limousin cattle and Ile de France sheep. From the obtained results, it is concluded that the physicochemical and nutrient composition varied significantly among the organs and species studied. Almost all byproducts are a rich source of trace elements, whose levels/amounts are usually much higher in byproducts such as offal than in muscular tissues. Also, for economic reasons (profitability), byproducts (offal) can be commercially sold for human and animal nutrition. Byproducts are processed and incorporated into many food products and provide competitive nutritional value for use by tissues and muscles (vitamins and elements).
Highlights
The definition of “meat” in Council Regulation (EC) No 700/2007 of 11 June 2007 includes offal
The aim of this work is to compare the content of basic nutrients, including selected macro- and micro-elements, of musculus semitendinosus and offal derived from calves, beef cattle, and lambs that are managed and fed in organic production conditions
The average fat content in musculus semitendinosus from lamb was 15.15% and 2% lower than the average fat content observed in the tongues
Summary
The definition of “meat” in Council Regulation (EC) No 700/2007 of 11 June 2007 includes offal. A specific feature of meat and offal is their nutritive elements, including high-quality protein, fat, and mineral and vitamin content, which largely determine taste and dietary value. The liver has a high nutritional value. According to Florek et al [1], the levels of certain minerals, such as iron, zinc, magnesium, and calcium, are higher in veal and beef liver than in muscular tissue. Minerals, vitamins includes the brain, tongue, heart, and kidneys. The spleen and lungs are consumed less and have a lower commercial value as a result of their histological structure. The quality of raw materials obtained from ruminants is influenced
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